Preparation info

  • 12 to 14 pieces

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup superfine sugar
  • 3 cups sifted all-purpose flour
  • ¼ teaspoon salt
  • 1 cup butter, at room temperature


    1. Preheat oven to slow (300°F.).

    2. Place the sugar, flour and salt on a board and gently mix together.

    3. Squeeze the butter in the hands until it is pliable and then very slowly start to incorporate the flour mixture into the butter. Work thoroughly on the board to make sure that the mixture does not crumble. The process will take twenty to twenty-five minutes.

    4. Shape the shortbread into an eight-inch round, using the bottom of a layer-cake pan as a guide. Place on an ungreased cookie sheet. Decorate the edge and mark into twelve to fourteen triangular sections.

    5. Tie a band of wax paper one inch high, of triple thickness, around the outer edge of the shortbread and secure with a paper clip. Bake for one hour. The shortbread should be firm but very pale in color. Sprinkle immediately with a little sugar. Cool on a rack. Wrap in foil or place in a tin for at least two days before serving. Shortbread texture and flavor improve with storage.